Ramadan recipe: A date with chocolate truffles

Here is my very first attempt in making chocolate truffles. Try these when you’re simply itching for that chocolate bar.

3 generous heaped tablespoons of dark cacao powder

1.5 cups of pitted soft medjool dates

1 tsp of melted virgin coconut oil

Blend the above ingredients for a couple of minutes in a food processor, until they clump together. Scoop out and roll the mixture into small balls with wet hands.

Then roll the balls in anything your heart desires over baking paper. I coated them with cinnamon, cardamom, ginger, walnuts with ground coffee and pure maple syrup; rose essence, vanilla essence, cacao nibs, more dark cacao powder.

Cool them in the fridge for 10 minutes before eating. If you can wait that long, of course!

Other innovative coatings can be sesame seeds, caramelised almonds or walnut, pistachios, roasted rose petals, saffron, goji berries, maca… you name it! Play around, get creative and let me know what incredible flavours you come up with.

— Noura Al Imam is the founder of Yogalates Bliss in Dubai, a yoga and Pilates certified teacher, outdoor enthusiast, foodie fanatic, a travel addict and an entrepreneur at heart. Visit www.yogalatesblissindubai.com